Three Bean Salad Recipe
Three Bean Salad is a classic for a reason - it's easy, healthy and delicious! Packed with fiber and tossed with a bright lemon dressing.
Servings: 6 Servings
Calories: 201kcal
Ingredients
- ¾ lb. green beans, trimmed & cut into 1 ½-inch pieces
- 1 (14 oz.) can dark red kidney beans, drained & rinsed
- 1 (14 oz.) can chickpeas drained & rinsed
- 2 tablespoons minced flat-leaf parsley
The dressing:
- 2 tablespoons fresh lemon juice
- 1 teaspoons agave nectar
- 1 teaspoon dried thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Bring a large saucepan of water to a boil. Salt the water. Prepare a large bowl of ice water.
- Add the green beans to the boiling water. Cook until the beans are tender-crisp, 1 to 2 minutes. Drain and immediately transfer the green beans to the ice water to stop them from cooking further. Drain and transfer the beans to a serving bowl.
- Add the kidney beans, chickpeas and parsley to the bowl. Stir to combine.
- Add the dressing to the beans. Toss to combine. Serve.
The dressing:
- In a small bowl, whisk together the lemon juice, agave nectar, thyme, salt and pepper. Slowly whisk in the olive oil.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.75cups | Calories: 201kcal | Carbohydrates: 31.4g | Protein: 8.1g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 488.2mg | Fiber: 9.4g | Sugar: 4.2g
